Chinese Food
French bag with black sesame
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Science Encyclopedia - black sesame contains a lot of fat and protein, sugar, vitamin A, lecithin, etc. Nutritious. A handful of black sesame. Knead in the bread. It's really fragrant when baking. Eat it. It's a layer of crispy shell on the outside. It's soft inside. It's fragrant with sesame. It's not that kind of bread with strong taste. I feel a bit like a bagel. It's tough and tough. The key is that I don't need to rub out the film. It's suitable for eating bread. I don't have a toaster or cook machine at home.
Cooking ingredients
Cooking Steps
Step1:Prepare the materials. In summer, refrigerate or freeze with ice water and flour. Reduce the surface temperature.
Step2:2. Put the high gluten flour into a clean basin. Pour in yeast, sugar and salt. Mix well with the hand beater.
Step3:Add olive oil. Pour in clean water (510 g reserved, depending on the situation). Use chopsticks to stir clockwise to form floccules.
Step4:Then wear PVC gloves. Take out the dough. On the kneading pad, knead it into a uniform dough. It doesn't need a long time. The dough is not rough. I rubbed it for 1015 minutes. It doesn't take that long. I really don't want to knead it. I can also use a chef's machine or a toaster to knead it well.
Step5:Add black sesame to the dough. Knead it well again. Knead the sesame well. Otherwise, it will ferment well. It will be intensive phobia in one corner.
Step6:Put the dough in the basin, press the dough and cover it with plastic wrap for 30 minutes and 1 hour (see room temperature. It can be about 30 minutes in summer).
Step7:Then put it in the refrigerator for 1018 hours. I made it at 10 p.m. and took it out at 4 p.m. the next day.
Step8:Take out the fermented dough and return to room temperature for 50 minutes and 1 hour.
Step9:Sprinkle a little high powder on the kneading pad. Take out the dough after the temperature return. Press slightly to exhaust.
Step10:Evenly divide into 12 portions (6 or 8 portions if you want to have a bigger one). Then hold the dough with your right hand in an anti-C shape. Roll it anticlockwise to form a circle. Close your mouth down. Place in the baking tray.
Step11:Cover with plastic wrap. Room temperature: 35 ℃. Make two rounds to twice the size. Now preheat the oven up and down 210 degrees.
Step12:Take off the plastic wrap. Sprinkle a little high powder evenly.
Step13:Use the cutter to cut in the middle of the top. Then cut the butter into small strips and put them into the cutting mouth. The butter is too shallow to put in. It is said that the depth should be appropriate.
Step14:Put it in the middle of the preheated oven. Turn it up and down 200 degrees. Bake for 20 minutes. Tin paper can be used if the color is satisfactory.
Step15:Bake it and take it out to cool it. Then seal it.
Cooking tips:Tips-1. Dough does not need to be kneaded for a long time. It can be kneaded evenly and not rough. 2. Pay attention to cutting. Not too shallow. Not too deep. 3. If you cut it in half, the baking time should be reduced a little. There are skills in making delicious dishes.
